0.5 teaspoon pepper black freshly ground plus more for seasoning
3 pound meat from a rotisserie chicken halved cut into 10 pieces (breasts crosswise)
2 tablespoons cornstarch
2 ounces caul fat thick rinsed sliced
2 cups flour all-purpose
0.5 teaspoon kosher salt plus more for seasoning
4 cups vegetable oil for frying
Equipment
frying pan
paper towels
kitchen thermometer
Directions
Season chicken with salt and pepper. Cover; chill at least 4 hours or overnight.
Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag. Working in batches, shake chicken in bag to coat well; transfer to a plate.
Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4".
Heat over medium-high heat until thermometer reads 350°F.
Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side.
